Grilled artichokes are easy and delicious! Fresh artichokes get a bit of char for a fun, summertime appetizer. Get your favorite dip ready!

Fresh artichokes are pretty darn amazing.

Those canned or jarred hearts don’t even hold a candle to the taste a fresh artichoke, especially when it’s grilled. They easily make for a simple appetizer or heck, even a side dish to any great summertime meal and I personally enjoy the whole experience of picking a leaf and using your teeth to scraping off the tender part. In someway it’s actually therapeutic.

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I’m not gonna lie, fresh artichokes can seem intimidating. For a long time I wanted to make them, I was just so unsure how exactly to prepare the fresh artichokes. There are those poky leaves, the fuzzy choke… it was enough to give me anxiety. But through the help of the internet and several attempts on my own, I now can cook fresh artichokes minus the sweaty upper lip.

So my friends, whether it’s grilled, baked or roasted… I’m pretty sure with this little tutorial, you too can make them… anxiety free.

cut lemon

Start with a lemon and cut it in half. I like to flick out the seed with my knife so they don’t end up in the pot.


Then squeeze about a quarter cup of fresh lemon juice into a pot that has about 4 to 6 quarts of water in it.


Next, add in the flour {I’m not sure the whole purpose of the flour, but in several recipes I’ve seen they use it. So I stuck with it}…

olive oil

Then drizzle it two tablespoons of olive oil. For more flavor I’m using garlic infused. Give that a whisk and set it off to the side.

trim, peel back leaves

Prep The Artichoke:

Next, trim the ends off of the artichoke and peel back any tiny leaves.


Then with a paring knife or a vegetable peeler, peel the stem to expose the flesh underneath.

trim off the top

Next, cut off the top inch of the artichoke.


See? Soooooo pretty!


With a pair of kitchen shears, trim the tips off of those poky leaves.




With the stem pointing up and with a sharp knife, cut the artichokes in half.


Immediately submerge the artichokes into the lemon-garlic-water, cover and bring to a boil. Cook the artichoke halves for about 20-25 minutes or until they can be easily pierced with a knife.

drain and cool until safe to handle

Use tongs to remove the artichokes. Let them cool until they can be handled without burning your fingers.

remove choke

With a spoon, scoop out the choke.

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Brush the artichoke halves with the remaining olive oil and sprinkle with a few tablespoons of your favorite seasoning. I’m in utter love with Simply Organics Grind to a Salt… just sayin’.

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On your grill that is preheated to 400 degrees, lay the artichoke halves cut-side-down and grill for 3 minutes or so.

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Turn and grill for another 3 minutes more or until heated through.

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If you decide to be extra swanky and serve these Grilled Artichokes with a dip, let them cool for about 10 minutes before adding your favorite dip in the center.

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Finally scoop, dip and scrape!

I hope this ends any worries you may have about making fresh artichokes. They are super delicious and as you can see, pretty darn easy!

Enjoy! And if you give this Grilled Artichokes recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Grilled Artichokes l

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Yield: 4 servings

Grilled Artichokes

Easy and delicious! Fresh artichokes get a bit of char for a fun, summertime appetizer.


  • 2 large artichokes
  • ¼ cup freshly squeezed lemon juice, strained to catch the pulp
  • 3 tablespoons garlic infused olive oil, divided
  • 2 tablespoons unbleached all-purpose flour
  • 2 tablespoons all-purpose seasoning salt, all purpose, garlic and herb etc.
  • 4-6 quarts water


  • Combine the lemon juice, 2 tablespoons of olive oil, the all purpose flour and water in a large pot. Whisk those together to dissolve the flour.
  • Meanwhile prepare the artichokes by trimming the bottom of the stem and cutting an inch off of the top. With a vegetable peeler, peel the tough outer layer away from the stem exposing the flesh underneath. Feel free to remove any of the tiny leaves at the base of the artichoke. Next grab a pair of kitchen shears and snip off the sharp points on the remaining artichoke leaves.
  • Place the prepped artichokes on a cutting board, stem side facing up, and cut in half. Submerge the artichoke hearts into the pot, cover and bring to a boil. Cook for about 20 to 25 minutes or until they can be easily pierced by a knife.
  • Remove the cooked artichoke halves and place them cut side up on a cutting board until safe to handle. Once they have cooled, preheat your grill to 400 degrees.
  • Remove the “choke” or that fuzzy, prickly center by using a spoon and scraping it away from the artichoke heart and discard.
  • Brush the artichoke halves with the remaining olive oil and sprinkle with the seasoning salt.
  • Place the artichokes halves, cut side down, on the preheated grill for 3 minutes. Rotate and cook for another 3 minutes until the artichokes are heated through.
  • Remove from the grill, let cool slightly {about 10 minutes} and serve with your favorite dip in the center of each artichoke halve.
Serving: 0.5artichoke, Calories: 148kcal, Carbohydrates: 12g, Protein: 3g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Sodium: 3612mg, Potassium: 320mg, Fiber: 5g, Sugar: 1g, Vitamin A: 12IU, Vitamin C: 15mg, Calcium: 68mg, Iron: 1mg

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